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CRITICAL STORAGE CONDITIONS (POTATOES).

Type of article: Periodical article

Summary

300 MILLION TONS OF POTATOES ARE PRODUCED ANNUALLY, SOME OF WHICH ARE STORED IN CLAMPS IN TEMPERATE REGIONS BUT MORE USUALLY UNDER REFRIGERATION. TEMPERATURES BETWEEN 278 AND 279 K (5 AND 6 DEG C) ARE NECESSARY TO AVOID SPROUTING, BUT CAN LEAD TO SWEETENING WHICH IS REVERSIBLE IF TUBERS ARE HELD AT 256 TO 293 K (15 TO 20 DEG C) FOR 14 DAYS PRIOR TO USE. POTATOES FOR PROCESSING SHOULD BE HELD AT 283 K (10 DEG C) TO AVOID DISEASE AND EXCESSIVE SPROUT GROWTH, BUT PROLONGED STORAGE AT THIS TEMPERATURE ALSO CAUSES SWEETENING. DETAILS OF WEIGHT LOSS ARE GIVEN, AS ARE CHEMICAL AND VITAMIN CHANGES IN STORAGE. IRRADIATION AS A MEANS OF SPROUT SUPPRESSION IS ALSO DISCUSE. G.R.S.

Details

  • Original title: CRITICAL STORAGE CONDITIONS (POTATOES).
  • Record ID : 1989-2298
  • Languages: English
  • Source: Far East. Agric. - 1989.01-02; 13; 2 ref.
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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